Capital Grill


The high cost of living elsewhere in Canada is proving fortuitous for the Winnipeg culinary scene as Chefs and restaurateurs who have ventured to Toronto and Vancouver return home. Such was the case with Greg and Chef Wayne Martin


Dining with a good friend at the Capital Grill meant that we could share plates when we were both undecided as to what to order for the appetizing menu of “renewed classics”. The linguine caught the attention of both of us. Neither of us are vegetarians but the promise of roasted cauliflower, tomatoes, capers, preserved lemon and crisp shaved fennel was so tempting. In the end we opted to go healthy with a Beet Salad adding both goat cheese and chicken breast but also treat ourselves with short rib poutine.


Beet salads are popping up on many Winnipeg menus these days. The pickled variety of beets took up permanent residency on our kitchen table as I grew up, to the extent that I simply ceased to see them after a while. What a pity, as the deep tones of beets by any description are now one of my favourite veggies, particularly when accompanied by blackberries, balsamic dressing, wild arugla and walnuts!


Regular readers will know that I have a soft spot for made from scratch French fries. When they were enhanced with parmesan and truffle oil, I absolutely could not resist. The Capital Grill’s version of poutine comes topped with pulled short rib meat and short rib au jus. We couldn’t detect the latter and was not overly impressed with the former. So we simply pushed the meat aside and tucked into the divine fries. Later that day I threw the short rib meat into a pasta sauce and received accolades from my husband.

The restaurant is fresh, uncluttered and light filled. We sat next to a west window and basked in the sunlight. Service is pleasant and prompt and we were impressed that the owner took a minute to come over and introduce himself to our table.

Capital Grill and Bar Menu, Reviews, Photos, Location and Info - Zomato

Kath’s quote: “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”-Tom Robbins


Love never fails.


posted under Restaurant Features
2 Comments to

“Capital Grill”

  1. Avatar March 3rd, 2016 at 10:36 pm Lori Says:

    I’m really impressed by your use of the short rib meat!! I would not have thought of that :) I have so much to learn from you, Kath! Lovely lunch.. I’ll be back to visit this spot again.

  2. Avatar March 4th, 2016 at 7:38 am Kathryne Says:

    Lor, I am the Queen of leftovers!

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